One of my biggest criticisms about food media today is that theytell us what is “good,” instead of telling us what we need to know in order to determine what is good, for ourselves. They tell us where to eat and who to know, without a deeper conversation as to why.
My recent blog post about my meal at Kong Hans Kælder touched upon this, and opened a thought thread that I’d like to chasefurther down the line. It has to do with quality, and the difference between craftsmanship and artistry, and personal preferences.
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